Servings: 8 people
Calories: 250kcal
Cost: $10
Equipment
- Saucepan
- Mixing bowl
- Flan mold or round baking dish
- Roasting pan for water bath
- Whisk
Ingredients
- 1 liter Milk
- 4 Eggs
- 200 g Sugar
- 1 teaspoon Vanilla essence
- 100 g Sugar for caramel
- q.s. Water A few drops for caramel
Instructions
- To prepare the caramel, place 100 g of sugar and a few drops of water in a pan over medium heat and watch closely until it melts into an amber color.
- Pour the caramel into your mold, tilting it gently to spread it evenly.
- In a mixing bowl, beat the eggs and sugar until well combined, then gradually add the milk and stir gently.
- Mix in the vanilla essence and strain the mixture through a fine sieve for a smooth texture.
- Pour the flan mixture over the caramel in the mold slowly to prevent splashing.
- Bake in a water bath at 180°C (350°F) for 45 to 60 minutes until firm but slightly jiggly in the center, covering with foil loosely.
- Let the flan cool completely before refrigerating for at least 2 hours to help flavors meld.
- To unmold, run a knife around the edges and flip onto a plate, allowing the caramel to cascade down the sides.
Notes
For a dairy-free option, use almond or oat milk. Substitute vanilla essence with a vanilla bean pod for a richer flavor. To lighten it up, try using a sugar substitute or make a dairy-free version. Store leftovers in an airtight container for up to 3 days, and avoid freezing to maintain texture. For enhanced flavors, let it chill overnight, and serve garnished with fresh berries or a drizzle of chocolate sauce.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 150mg | Sodium: 50mg | Potassium: 300mg | Sugar: 25g | Vitamin A: 10IU | Calcium: 20mg | Iron: 2mg
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